1medium jalapeño seeded and finely chopped (see note)
1teaspoonpaprika, sweet or smoked
Juice of 1/2 lime, about 1/2 tablespoon or so
½ to 1cupshredded sharp cheddar cheese
6soft hamburger buns
Sliced cheddar or Monterey Jack
Heat a charcoal, gas or pellet grill to medium-high. If needed, oil the grates to keep the burgers from sticking.
In a large bowl, mix all of the burger ingredients together until well combined.
Shape the meat mixture into about 6 burger patties (you can do more or less than this depending on what size you want them and/or how big the buns are that you'll be serving them with).
Grill the turkey burgers for 5 to 6 minutes per side until cooked through and an instant-read thermometer inserted in the thickest part of the burgers reads 165 degrees F.
Remove from the grill, tent with foil, and let rest for 3-5 minutes before serving. Serve on buns with guacamole, lettuce, tomatoes, cheese slices, etc.
Jalapeno: if you want more heat, leave the seeds and membrane in the jalapeno while chopping and add it to the meat mixture. Without the seeds and membranes, the jalapeno imparts great flavor but very little heat (my kids eat these with no problem). Guacamole: for homemade guac, I dump about 2 diced avocados in a bowl and mash with the juice of half a lime, salt and pepper and a dash of garlic powder or a minced clove of fresh garlic, all of which can be adjusted to taste.